Tuesday 16 November 2010


Cooking at home usually means cooking from scratch. There are exceptions, of course, which even chefs would recommend. The long, laborious and tricky steps to making puff pastry can be skipped by buying a pack of good quality store bought puff pastry.

A pack of puff pastry would sit quietly in the freezer and come to the rescue when needed. Aside from using it as a pie crust, I like making them into pastry twists. It is the simplest and easiest way to make tasty snack in no time. 

Puff pastry can be bought in blocks and making them into these delicious crispy treats is just a matter of slicing and rolling them thinly before coating in cinnamon sugar. It is just as simple as that because all the donkey work has already been done by the expert pastry makers. A little finishing touch is all that's needed before you can claim that you made these cinnamon twists yourself.


1 500 gm. pack of unrolled puff pastry
1 c. castor sugar (I used golden castor)
1 tbsp. ground cinnamon


Pre-heat the oven to 350° F/180° C.

Slice the puff pastry, cutting to reveal the layers, from the short side, into thin (about 5mm thick) slices. 

Lay the slices on a lightly floured surface. Starting from one end, roll each slice thinly with a rolling pin.

Mix the sugar and cinnamon together.

Brush both sides of the rolled pastry with water then dip in the cinnamon sugar.

Hold both ends of the pastry and twist in opposite directions.

Arrange on a lined baking sheet.

Bake for 20 minutes until crisped and browned. Leave to rest in the pan for 10 minutes before transferring to cooling rack.

Store in an airtight container.

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